Imagine biting into a rich, moist chocolate cupcake so divine that it instantly transports you to dessert heaven. These irresistible chocolate cupcakes with luscious chocolate fudge frosting are not just a treat – they're a chocolate experience that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pastry chef, this foolproof recipe guarantees bakery-quality cupcakes that are sure to impress at any gathering or satisfy your deepest chocolate cravings.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup boiling water
- 1 cup chocolate fudge frosting
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until thoroughly combined and free of lumps.
- In a separate medium bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Whisk vigorously until the mixture is smooth and well blended.
- Gradually add the buttermilk to the wet ingredients, stirring continuously to create a uniform mixture.
- Slowly pour the boiling water into the batter, mixing gently but thoroughly. The batter will be thin and liquid, which is normal for these cupcakes.
- Use a large measuring cup or ladle to divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove the cupcake tin from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cupcakes are completely cooled, use a piping bag or offset spatula to generously spread the chocolate fudge frosting on top of each cupcake.
- Optional: Garnish with chocolate shavings, sprinkles, or a light dusting of cocoa powder for added decoration.
- Serve and enjoy the rich, moist chocolate cupcakes at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use room temperature ingredients: Ensure eggs and buttermilk are at room temperature for smoother batter and more even baking.
- Don't overmix the batter: Mix just until ingredients are combined to keep cupcakes tender and light.
- Check for doneness early: Start checking cupcakes at 18 minutes to prevent overbaking, which can lead to dry cupcakes.
- Cool completely before frosting: Ensure cupcakes are totally cool to prevent frosting from melting.
- For extra moisture, use high-quality cocoa powder and make sure to include the boiling water, which helps activate the chocolate flavor.
- Store cupcakes in an airtight container to maintain freshness and prevent them from drying out.
- For picture-perfect frosting, use a piping bag with a star tip for professional-looking decorations.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 40mg
